Almond and Coconut Crackle Cookies

When cookie season rolls around, you are going to need something to tide you over. These cookies are easy to make and are great for tea, packed lunches, or for a work potluck. Or if your house is anything like mine, stash them in a decorative tin as gifts. Everyone loves baked goods!

The recipe itself has minimal prep and execution time; the most time-consuming part will be if you choose to separate the egg whites. To cut down on prep time, you can use packaged egg whites from a grocery store instead. You can also use a spoon, fork, or ice cream scoop to place cookie mounds on the baking sheet.

Yields 12 servings of Almond and Coconut Crackle Cookies.

The Preparation

2 large egg whites

8 tablespoons allulose

1 cup sliced almonds

1/4 cup unsweetened coconut flakes

The Execution

1. Preheat oven to 325F. Line baking sheets with parchment paper or a silicone mat.

2. Combine egg whites and allulose into a mixing bowl.

3. Whisk egg whites and sweetener in the mixing bowl until mixture is thick, but not foamy.